Moroccan Bread - All-Purpose Flour – Lukewarm Water – Active Dried Yeast – Sugar – Extra Virgin Olive Oil – Salt
In a small bowl, whisk warm water, yeast, and sugar to make the yeast mixture for the Moroccan Bread.
Cover the bowl with the yeast mixture and allow it to rest for 5 minutes for the yeast to bloom.
Combine the dry Moroccan Bread batter ingredients in the bowl of a large stand mixer.
Pour the yeast mixture and olive oil into the bowl of the stand mixer and, using the dough hook attachment or a wooden spoon, beat for 2 minutes on low speed.
If too dry, add a splash of water to bring the ingredients into a dough that unsticks from the bottom of the bowl.
Slightly flour a work surface with flour and semolina, place the dough on the surface and knead with lighted floured hands for 5 minutes.
Divide the Moroccan Bread dough into two even balls with a sharp kitchen knife or with a dough tool.
Sprinkle a dust of semolina flour on top of the Moroccan Bread dough balls and press gently to stick the semolina to the dough.
Place each dough ball on the tray with about a hand of space between each so they don't touch each other as they rise. Cover the tray with plastic wrap and seal it airtight.
Preheat the oven to 435°F (225°F). Prick the bread rolls with a fork in a few places on the top of the bread. Bake on the center rack for 15-20 minutes.
Serving: 1 bread Makes: 2 Khobz
Prep: 10 Minutes Cook: 20 Minutes